Green Chile Peach BBQ Sauce

Green Chile Peach BBQ Sauce

By: Dawn R. Hickerson


  • 3/4c. Hatch Green Chile roasted, peeled, & chopped
  • 2 small-medium peaches diced (or you can use frozen slices for this)
  • 1/2 cup of brown sugar
  • 1 tsp molasses
  • 2 tbsp minced garlic
  • 1/4 tsp onion powder
  • Salt to taste
  • 2 tbsp corn starch
  • 1/2 cup water


Use the blender or an immersions blender to puree the hatch and peaches and cook on a medium heat, stirring occasionally to blend flavors and prevent sticking/burning, about 15 minutes. Once it starts to bubble, add the corn starch and water slurry and cook for about 2-3 more minutes, stirring occasionally. Remove from heat and let set.

NOTE: Next time I make this, I think I might sugar the peaches like you would strawberries for strawberry shortcake. I think letting them sit for a while would create a great syrup for when cooking.

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